My roommates and I are going to try one all grain batch before August when we have to move to new places away from each other. I've been reading a lot about it, and I think we're going to go for it soon. I do have a lot of questions though. I've read about people brewing on stovetop, where they split the wort up into separate smaller pots, but is that smart, or should I just get a bigger pot and wait a lot longer to reach temps? Kaptain Karma, I'll probably want to use your five gal. pot and your gas stove if that's ok, since you're usually around when I brew anyway, and you're all of a mile away. The other question is about the lauter tun. I hear that you can just drill holes in the bottom of a bucket, and that'll work fine, but won't some grain get through those holes? Should I strain it again through a strainer? Any other info you think I'm obviously uninformed of would be helpful as well.
Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA